Perlis Picks His Pet Peeves

As Contributing Editor for Eve’s Wine 101, I have to take responsibility not only for errors in my own articles, but also for the ones that I edit. So, I’ve become especially sensitive when I see things in print that bother me, some wine-related, some not, even when something may not be technically incorrect but just my personal preference. And I know I am as guilty of these so-called errors as anyone else, but I find it much easier to see them in others’ writing as opposed to my own.

So, here are some of the things that bug me, both in print and out…











Broken corks
Servers who break the cork by not pulling the darn thing straight out of the bottle.
When I break the cork by not pulling the darn thing straight out of the bottle.

Red wine served too warm.
White wine served too cold.

Crappy stemware.
Unreasonable corkage.
Crappy stemware and unreasonable corkage.
Unreasonably high restaurant wine prices.
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Crappy stemware and unreasonably high restaurant wine prices.


Numerical ratings with no tasting notes.
Numerical ratings.
Tasting notes.

Oxidized wine at a tasting room and the server says “it’s supposed to taste like that”.

Petite Syrah [with a couple of exceptions]
Petite Verdot

Petty complaints. Life is short. Drink some wine.

Michael Perlis has been pursuing his passion for wine for more than 25 years.
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  He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who puts up with him. After a couple of decades of learning about wine, attending events, visiting tasting rooms and tasting as much wine as he possibly could, Michael had the amazing good fortune to meet Eve Bushman.
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Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. At the same time, in his day job he provides outsourced controller services to companies that do not need a full-time controller. One day, he hopes to be able to combine these two pursuits. Feel free to contact him about either at  or

2 thoughts on “Perlis Picks His Pet Peeves

  1. Mike,

    As a fellow writer I hear you loud and clear. I have always found it easier to review procedures and papers written by colleagues at work than my own. The other problem I have is to try and not write articles too technical. I love sharing the chemical interations and chemistry that goes into our wines. Looking up the facts then writing the details in a non-technical fashion can be difficult. Tracy has reviewed many of my articles to verify that I have accomplished my goal and will lose or bore readers. Your pet peeves are right on the money. Wine stewards that say oxidation is normal in wines is one of my biggest complaints. It is also bad to the industry as it does not allow the vintener to display his efforts correctly to a customer. The other pet peeve is PROPER WINE GLASSES for wines. No logos, clear and clean.


  2. We share a few of the same and I am a knowing offender of one in particular….palette. I admit to being slightly horrific when it comes to spelling and grammar. I likely send a blazing trail of peeves amongst others when they read my posts.

    Having worked the restaurant business for 10+ years, wine service seems be a biggie to me. My wine service peeve is to the point when I bring my own bottle, I even bring my wine cork at times because there have been times when I’ve been shocked and frightened at what I’ve seen.

    Restaurants that keep their wine near the kitchen is another one of mine…..again from the restaurant perspective. I think I need to look up “whet.”

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